One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

Marinate the beef overnight in the ale with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour.

Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don’t worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish.

Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef.

Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until they start to brown – this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly.

Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.

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Comments, questions and tips

First tried this in France and had to find a recipe. Have made this about five times now following the recipe to the letter and it has now become a staple recipe, absolutely delicious. I use any Belgian Ale and not disappointed, don't think it matters what you use. I do have to scrape the bottom of casserole and discard after browning the meat.... as it burns horribly. Would recommend eating the day after made as flavours more intense, if you have any left. Serve with sweet potato mash as a base, spoon over and enjoy.

karenmariea

26th Nov, 2017

Thank you for the comments regarding the actual dish, which have been helpful, unlike the ones stating whether or not the ales are Trappiste or Abbey - yaaaawwwwwn!

mistinguett

15th Feb, 2017

Cooked this several times now, adding clove to to the bouquet garni and a slice of typical Belgian gingerbread to it seems to do the trick. Testing Guiness in the recipe this time!

chris.shaw00

8th Dec, 2015

Leffe is NOT a Trappiste beer; it is produced apparently in an abbey, but it is commercial. Chimay is brewed by Trappiste monks and it comes in different strengths, strong, stronger and even stronger, and they are all wonderful.

DJFRAMBOISE

24th Nov, 2016

Almost. Leffe is an Abbey beer which basically means it can be Trappiste like but not brewed by monks as what defines Trappiste. Leffe is brewed by the great satan of breweries, i.e., AB Inbev. Chimay is a real Trappiste - there are 5 Trappiste breweries in Belgium and another in the Netherlands.

magafu

22nd Jul, 2015

5.05

Loved it when I tried an original one, and loved it when I recreated it. Thanks for the recipe!

Arlandria

15th Sep, 2014

1.3

I made this as per the recipe using Leffe brun. It was bland, flavourless, and - while not tasting unpleasant - not worth the effort of eating it. It looked nothing like the picture - the sauce was grey and vapid-looking. As another commenter stated, Leffe is not a trappist ale. I suspect that this would be improved by using a more flavoursome beer, but honestly, it still lacks any real flavour, and certainly doesn't compare to the Flemish carbonnades I've had. There's no depth of flavour, and no high note. Thoroughly disappointing, especially since GoodFood recipes are usually so reliable.

jackster978

11th Jan, 2013

5.05

I've made this several times and it's even better cooked and left overnight to soak up the flavours.

verityfenner

29th Oct, 2012

4.05

Was delicious,
The flavours were rather subtle after all that work though.
I added three times the amount of Tomato Puree and that seemed to help.
Think a tin of tomatoes may have done the trick more, as well as cooling on a lower heat for longer.

degsyspaarp0t

18th Oct, 2012

Please note, Leffe is not a Trappist ale.

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